Improving food safety is critical in the United States, where an estimated 48 million cases of foodborne disease occur annually. Food contaminated with dangerous bacteria and other pathogens such as E. coli and Salmonella cause an estimated 3,000 deaths each year, according to the U.S. Centers for Disease Control and Prevention. Foodborne illnesses are particularly dangerous for vulnerable groups, such as young children and older adults, and can lead to long term health problems or even death.